Easy Garlic Naan Bread

Soft, fluffy, and infused with the aromatic punch of garlic, The Best Easy Garlic Naan Bread is the ultimate side for your favorite Indian dishes. This homemade flatbread is surprisingly simple to make, offering that restaurant-quality bubbly texture right in your own kitchen. Whether you are scooping up a hearty curry or wrapping it around grilled meats, this recipe is quick, simple, and irresistibly delicious.

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There is nothing quite like the smell of fresh dough hitting a hot skillet. Within minutes, you'll have golden-brown naan ready to be brushed with a rich garlic butter topping that melts into every nook and cranny. It is a satisfying process that yields professional results with minimal effort.

Ingredients

• 3 cups all-purpose flour
• 1 package (0.25 oz / 7 g) active dry yeast
• 1 teaspoon sugar
• 1 cup warm water (110°F / 43°C)
• 1 teaspoon salt
• 4 tablespoons plain yogurt
• 2 tablespoons oil or ghee

• 3 tablespoons minced garlic
• 2 tablespoons melted butter

Instructions

Step 1

In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until frothy.

Step 2

Add flour, salt, yogurt, and oil (or ghee) to the bowl. Mix until a dough forms.

Step 3

Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.

Step 4

Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour or until doubled in size.

Step 5

Punch down the dough and divide into 8 equal portions. Roll each piece into an oval or tear-drop shape, about 1/4 inch thick.

Step 6

Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.

Step 7

Place one naan in the hot skillet. Cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden brown spots appear.

Step 8

Remove from the skillet and immediately brush with melted butter mixed with minced garlic.

Step 9

Repeat with remaining dough. Serve warm.

Zusatztipps für die Zubereitung

Naan is best enjoyed fresh from the pan to appreciate its soft texture. If you have leftovers, they can be easily reheated in a skillet or oven to restore their warmth and pliability.

Varianten und Anpassungen

For a tangier flavor, swap plain yogurt with Greek yogurt. To make a vegan version of this bread, simply substitute the dairy yogurt and butter with your favorite plant-based alternatives.

Serviervorschläge

Serve this warm garlic naan with your favorite curry or dal. It also makes an excellent wrap for grilled meats and fresh vegetables, providing a soft and flavorful base for any filling.

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Whether you're hosting a dinner party or enjoying a quiet night in, this garlic naan will surely become a staple in your kitchen. Simple, aromatic, and deeply satisfying, it’s the perfect bread for any occasion.

Recipe FAQs

→ What makes naan different from other flatbreads?

Naan stands apart with its signature soft, pillowy texture achieved through yeast leavening and yogurt enrichment. Unlike unleavened roti or crisp chapati, naan's dough rises to create those irresistible air pockets. The addition of yogurt contributes tenderness and subtle tang, while the skillet-cooking method produces characteristic bubbly surfaces with golden-brown spots.

→ Can I bake this naan instead of using a skillet?

While traditional naan is skillet-cooked for optimal texture and those signature charred spots, baking works in a pinch. Preheat your oven to 475°F with a baking stone or heavy baking sheet inside. Slide the shaped dough onto the hot surface and bake 3-4 minutes per side. You'll miss some of the authentic blistering, but still achieve delicious results.

→ How should I store leftover naan and reheat it?

Store cooled naan in an airtight container or zip-top bag at room temperature for up to 2 days, or refrigerate for 5 days. For longer storage, freeze individually wrapped pieces for up to 3 months. Reheat directly from frozen in a dry skillet over medium heat for 1-2 minutes per side, or wrap in foil and warm in a 350°F oven for 5-8 minutes.

→ What can I use if I don't have a cast iron skillet?

Any heavy-bottomed pan works beautifully—stainless steel, aluminum, or even non-stick will produce excellent results. The key is even heat distribution. If using thinner cookware, reduce heat slightly to prevent burning before the naan cooks through. Electric griddles offer another convenient option, allowing you to cook multiple pieces simultaneously.

→ Can I make the dough ahead of time?

Absolutely. After the first rise, punch down the dough and refrigerate it for up to 24 hours. The cold fermentation actually enhances flavor development. When ready, bring dough to room temperature for 30 minutes before shaping and cooking. You can also freeze the dough after the first rise—thaw overnight in the refrigerator, then proceed with shaping.

→ What variations work well with this basic naan?

The possibilities are endless. Fold chopped fresh cilantro or sliced green onions into the garlic butter. Add grated cheese to the dough before cooking for a cheesy version. Sprinkle nigella or sesame seeds over the dough before placing in the skillet. For a sweeter variation, brush with honey-butter instead of garlic—delicious alongside chai or desserts.